Ingredients
1 1/2 cups Sugar
7 tbsp Cornstarch
1/2 tsp Salt
2 cups Water
3 large Eggs, separated
2 tbsp Butter
2 tsp Lemon rind, grated
1/3 cup Lemon Juice
MERINGUE TOPPING
3 large Egg whites
1 dash Salt
6 tbsp Sugar
Preparation
Reserve 6 tbsp sugar for meringue. Combine remaining sugar, cornstarch and salt in top of double boiler. Sitr in water. Cook over boiling water until thickened stirring constantly. cover and cook 15 minutes longer. Stir a little hot mixture into beaten egg yolks. Add to remaining hot mixture and cook 2 minutes stirring constantly. Add butter; cool, add lemon rind and juice. Bake at 325 degrees (with meringue) until browned.
Meringue Topping
Beat the whites of 3 eggs with a dash of salt until stiff but not dry. Gradually beat in 6 tablespoons of sugar, sprinkling a little at a time over the surface of the egg whites. Continue beating until very smooth and glossy. Add flavoring if desired. Pile lightly on top of the thouroughly cooled pie filling. Seal the edge of the meringue to the pastry to prevent shrinking. Bake atg 325 degrees for 15 to 20 minutes or until brown.